Ingredients
4–6 bone-in, skin-on chicken thighs (1 1/2–2 lbs total)
1 15-oz can chickpeas, drained and rinsed
1 red bell pepper, seeded and sliced
1 small red onion, quartered
1 medium zucchini, sliced
1/4 cup olive oil
2 cloves garlic, minced
Zest of 1 lemon (approx. 2 tsp)
2 tbsp fresh lemon juice
1 tsp ground cumin
1 tbsp dried oregano
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
Fresh parsley or cilantro for garnish (optional)
Instructions
Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
In a bowl, whisk olive oil, garlic, lemon zest, lemon juice, cumin, oregano, paprika, salt, and pepper.
Add chicken thighs to the bowl, toss to coat, then arrange skin-side up on the baking sheet. Top with chickpeas and vegetables (bell pepper, onion, zucchini). Pour remaining marinade over the pan.
Roast for 30 minutes, then flip chicken and vegetables. Roast 5–10 minutes more until chicken is golden and internal temperature reaches 165°F.
Garnish with fresh herbs and serve directly from the pan.
Notes
For crisper results: Use a wire rack placed in the bottom third of the oven to catch drippings.
Adjust spice levels by increasing oregano or adding a pinch of cayenne.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Prep Time: 15
- Cook Time: 35
- Category: Mediterranean Table
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 85mg